Roasted Winter Vegetables

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Roasted Winter Vegetables


Cooking Time

Preparation Time :20 Min

Cook Time : 25 Min

Total Time : 45 Min


Serves : 4
  • 5 nos carrots, peeled and cut on the bias into 2-inch lengths

  • 4 nos parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths

  • 3 nos golden beets, peeled and halved, or quartered if large

  • 1 cups radishes, trimmed and halved, or left whole if small

  • 4 sprig thyme

  • 2 nos garlic cloves, coarsely chopped

  • 3 tbsp olive oil

  • 1/2 tsp freshly grated nutmeg

  • 1/4 tsp kosher salt and freshly ground black pepper

  • 1 tsp finely grated lemon zest


  • Preheat the oven to 425 degrees F.
  • Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.